Segurança microbiológica e bactérias produtoras de histamina em cavala (Scomberomorus cavalla Cuvier, 1829) e dourado (Salminus brasiliensis Cuvier, 1816) comercializados em MACEIÓ-AL

Abstract

Fish and shellfish are important sources of animal protein in most parts of the world. From the nutritional point of view, they are rich in vitamins and minerals, besides presenting polyunsaturated fatty acids of the series omega-3. However, because it is a highly perishable food fish and its derivatives can be vehicles of foodborne diseases caused by parasites, toxins, viruses or pathogenic bacteria and also by chemical hazards, particularly histamine. It is a biogenic amine produced by bacteria that cause degradation of naturally occurring amino acids in certain types of fish. Histamine is thermostable and, if produced in the raw material, will not be eliminated in potting or hot smoking. The objective of this study was to evaluate the microbiological safety according to the current legislation and the possible presence of histamine-producing bacteria in fish. A total of 40 samples of fresh fish were collected, 20 of golden and 20 of mackerel were collected at commercial locations in the municipality of Maceió - AL, for the quantification of Staphylococcus coagulase positive and enterobacteria, Salmonella sp and determination of producing bacteria of histamine. A methodology recommended by APHA for microbiological evaluation and the Niven medium with the Bactray System for the identification of the histamine-producing bacteria were used. According to the current legislation, 40 (100%) samples were present for consumption, with absence of Salmonella sp and counts of Staphylococcus coagulase positive <10 CFU / g. The enterobacteria count ranged from <10 to 1x105 CFU / g. As for the prevalence of histamine-producing bacteria, the following species were identified: 27% Morganella morganii, 15.4% Citrobacter diversus (koseri), 11.5% Proteus vulgaris, 11.5% Klebsiella oxytoca, 11.5% Enterobacter asburiae , 3.8% Citrobacter freudii, 3.8% Enterobacter cloacae, 3.8% Klebsiella ozonae, 3.8% Escherichia coli, 3.8% Citrobacter amaloniticus and 3.8% Enterobacter sakazakii. The presence of these bacteria in food is a good indicator of contamination due to manipulation and deterioration, so it is concluded that the quality and safety of this fish is compromised, since the possible presence of histamine produced by these microorganisms will be a risk to the health of the fish consumer.